[quick Hand Dishes in Hot Summer] Wuchang Fish

Name: [quick Hand Dishes in Hot Summer] Wuchang Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Wuchang fish; a little Chives; 2 pieces Dried chili; 2 tablets ginger; 10g Steamed Fish Soy Sauce; 5g Cooking Wine; 2g salt; 35g oil

by Cocoon

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Wuchang fish has the effects of invigorating deficiency, spleen, nourishing blood, dispelling wind, and strengthening stomach, and can prevent diseases such as anemia, hypoglycemia, hypertension and arteriosclerosis.

Fish cutting method: The fish is thin in quality, short in fiber, and easily broken. When cutting the fish, the skin should be facing down and the knife edge should be inclined. It is best to follow the bone to make the cut more clean and neat; the skin of the fish has a layer of mucus that is very slippery. Therefore, it is not easy to cut. If you put your hands in salt water for a while when cutting fish, the cut will not slip. "

Ingredients

1 piece Wuchang Fish
a little Chives
2 pieces Dried Chili
2 tablets Ginger
10g Steamed Fish Soy Sauce
5g Cooking Wine
2g Salt
35g Oil

[quick Hand Dishes in Hot Summer] Wuchang Fish

1. Prepare the materials.

[quick Hand Dishes in Hot Summer] Wuchang Fish recipe

2. Cut the ginger, chili, and chopped green onion.

3. Remove the tail, fins, and heads of Wuchang fish. Cut off the fish head at the side fins of the fish body; cut into the fish body with a straight cut and cut into slices of the same width. (Don't cut it off)

4. After the processed fish segments are rinsed, add a little salt, cooking wine, and ginger shreds to marinate for about 5 minutes to taste.

5. Put the fish in the plate and carefully arrange it in a fan shape, and place the fish head in the middle of the fish body.

6. Add water to the pot and boil, put the fish in, and steam until the fish is completely white and the fish eyes protrude. (About 6 minutes, the specific time depends on the size of the fish)

7. Take out the steamed fish, garnish with chili sections, and sprinkle with chopped green onions.

8. The fish is marinated in advance, just add some steamed fish soy sauce.

9. After adding a proper amount of oil to the pot to heat up, white smoke will appear. Turn off the heat and pour it on the chopped green onions. The scent of the onion suddenly emerges, and the dish is complete.